Restaurant-Style Pan Seared Salmon
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Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast—15 minutes start to finish—it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.
The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality.
Table of Contents
“Supremely simple and delicious! I made this last night and must admit that the ingredients and cooking technique seemed ‘too simple.’ I went ahead and followed Jenn’s recipe exactly, and it was delicious! Don’t doubt it, just make it.”
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Step-by-Step Instructions
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.
Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve. Enjoy!
Video Tutorial
More Salmon Recipes
Restaurant-Style Pan-Seared Salmon
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)
Instructions
- Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 384
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 336 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Way too rich for me. It’s essentially frying the meat of the salmon in oil, and the two together is just too much for me. (I’m obviously in the minority though.) I might try it again but skin side down, maybe pop it in the broiler at the end to brown it up.
Umm.. are you sure? When the pan-fried surface touches the water, it would immediately lose its crispy taste. Even it’s only a few seconds.
Try this with little to no oil. I tried this before, the fish won’t go black or overcooked! Maybe put it on a paper and absorb some of the oils?
Made this over the weekend with Salmon portions since they are easier to flip. The timing was spot on and the prep so easy. I’m going to do it again with some spicier toppings.
Salmon can be a bit pricey for our budget and I was afraid to buy it in case it didn’t turn out. Your recipe made it sound so simple that I gave it a try – and perfection! Thank you! I am eagerly awaiting for your cookbook to arrive.
Awesome and so easy. My new way of cooking salmon. Thank you!!
Followed this recipe to a T, and it turned out perfect! So much flavor with simple preparation, a crisp exterior and tender inside. Wouldn’t change a thing!
Simplicity at its best! Recipe always turns out exemplary results as written. Cooking time may need to be adjusted if the filets are very thick.
This is my new go-to for cooking salmon on the stove. So simple and tastes great! Easy to dress up with what you have on hand like the teriyaki glaze I had or make a quick packaged hollandaise sauce.
Jenn’s recipes are always NO FAIL.
We purchased salmon from our local fish market and cooked it exactly as stated. It was delicious!
Our side dish was noodles with Jenn’s Peanut Sauce and fresh sauteed vegetables.
Interesting how some combinations sound delicious as soon as you read them. Noodles in peanut sauce as a side sounds perfect.
Love this- 5 Star!
I’m always so reluctant to cook salmon but this was fabulous! Very easy & delicious.
Who knew??
Thank you
Wow! Using your technique made all the difference in the taste and texture of my weekly pan fried salmon!!! Thanks sooo much!